Handbook on Sourdough Biotechnology | Buch

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Cover: 9781461454243 | Handbook on Sourdough Biotechnology | Michael Gänzle (u. a.) | Buch

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Sprache: Englisch

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Beschreibung

In the last few decades, many efforts have been made to exploit sourdough¿s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Über den Autor

Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. Sourdough microbiology is one of the main topics of his research.

Michael Gänzle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program.

Zusammenfassung

First reference guide on sourdough biotechnology

Highlights the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology

The first book of its kind dedicated wholly to sourdough biotechnology

Includes supplementary material: [...]

Inhaltsverzeichnis

1. Historical and Social Aspects of Sourdough.- 2. Chemistry of Cereal Grains.- 3. Technology of Baked Goods.- 4. Technology of Sourdough Fermentation and Sourdough Applications.- 5. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria.- 6. Physiology and Biochemistry of Sourdough Yeasts.- 7. Physiology and Biochemistry of Lactic Acid Bacteria.- 8. Sourdough: A Tool to Improve Bread Structure.- 9. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts.- 10. Sourdough and Gluten-Free Products.- 11. Sourdough and Cereal Beverages.- 12. Perspectives.

Details

Erscheinungsjahr:	2012
Fachbereich:	Chemische Technik
Genre:	Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Buch
Seiten:	304
Inhalt:	vi 298 S.
ISBN-13:	9781461454243
ISBN-10:	1461454247
Sprache:	Englisch
Ausstattung / Beilage:	HC runder Rücken kaschiert
Einband:	Gebunden
Redaktion:	Gänzle, Michael Gobbetti, Marco
Herausgeber:	Marco Gobbetti/Michael Gänzle
Auflage:	2013
Hersteller:	Springer US Springer US, New York, N.Y.
Maße:	241 x 160 x 21 mm
Von/Mit:	Michael Gänzle (u. a.)
Erscheinungsdatum:	11.12.2012
Gewicht:	0,623 kg

preigu-id: 106338606